Pumpkin, Halloween and Fall Recipes - Easy to Make, With Step-by-step Directions, Photos, Ingredients, Recipe and Costs
This month's notes: March 2017: Stored US apples are still available. See your state's crop availability calendar for more specific dates of upcoming crops.
Easter will be April 16, 2017 - if you want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt!
And we have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy directions
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Click on the links below for illustrated recipes!
I know it's trendy to try to put pumpkin in almost anything and everything; but I've skipped the mediocre recipes - these are only the best of the best.
- How to prepare cooked pumpkin from a fresh pumpkin (for use in all the recipes)
- Illustrated instructions to make a pumpkin pie from a fresh pumpkin - the best pumpkin pie you'll ever taste!
- How to home-can pumpkin (in a cooked, cubed form) and why you shouldn't home-can the pureed forms.
- Traditional Pumpkin Pie
- Pumpkin Bread
- Pumpkin Butter!
- Pumpkin cheesecake - INCREDIBLE!!! You have to try this one!
- Pumpkin Cookies
- Pumpkin soup - even if you normally aren't a soup lover; you'll love this one.
- Roasted Pumpkin Seeds
- No Sugar Pumpkin Pie
- Apple Cider Doughnut Recipe (with maple glaze or sugar glaze)
- Low sugar pumpkin pie - see below!
And you can bet that if your guests don't like pumpkin, they WILL like apple desserts and products!
- World's best apple pie! - Truly the best. I've served this to people on four continents, and they all rave about it.
- How to make applesauce
- How to make applesauce for a meal (not canning it) with NO special equipment
- How to make apple butter
- Apple crunch - best of all! Moist, low sugar and using oats!
- Apple crisp - ever-popular, low sugar and using oats!
- Apple, blackberry, cherry, and/or peach cobbler
- Apple-blackberry, crumble - a English favorite (or favourite)
- How to make homemade apple pie filling - with or WITHOUT any added sugar!
- NEW! Blake's Ambrosia - a GREAT tasting dessert, which is ALSO healthy!
- How to make fresh basil Pesto
- Awesome and easy Blueberry pie, recipe and directions and illustrated!
- Blueberry buckle coffee cake: illustrated directions for this great crumb-topping blueberry coffee cake
- Other easy directions to make blueberry deserts: cobblers, etc.
- Peach Cobbler directions - easy and great tasting!
- Christmas Recipes!
Pumpkin Nutritional Facts
The pumpkin, a bright, orange-colored squash, is a powerhouse of nutrients. Pumpkins are a great source of vitamin A, in the form of beta carotene. They are also high in calcium, potassium, phosphorous and vitamin C. Pumpkins are a good source of dietary fiber and contain only a trace of fat and no cholesterol.
1/2 cup (122 g) (4.3 oz.) cooked
Protein 1 g
Carbohydrate 6 g
Fat 0 g
Cholesterol 1 mg
Sodium 1 mg
Dietary fiber 2 g
Pumpkins are grown in most of the United States and many other countries, except in tropical and semi-tropical climates. They don't do well in Florida, for example. The most popular carving varieties include Big Mac, Mammoth Gold, Baby Moon, Jack-o-Lantern and Connecticut Field. Other varieties include types intended to be eaten such as Small Sugar, Green Cushaw and Golden Cushaw. Thin skinned varieties include Connecticut Field, Baby Moon and Jack-o-Lantern.
A Buyer’s Guide To Pumpkins
- When buying pumpkins, select a firm, heavy pumpkin without blemishes or spots.
- Look for pumpkins with a rich, orange color and an attached, dry stem.
- A well-formed, heavy pumpkin will have more meat, less waste and a sweeter flavor than lighter weight pumpkins.
- Avoid pumpkins with scars or cracks.
- If stored in a cool (50 degrees F), dry, well-ventilated place, pumpkins will last three or four months. If kept at room temperature, pumpkins will keep for about one month.
- Pumpkin puree can be refrigerated for 3-5 days or frozen for later use (up to a year in the freezer). One 2 to 2 1/2 pound pumpkin equals 1 1/2 cups of pumpkin puree (enough for one pie).
- Small, two- to three-pound pie pumpkins are easiest to use in cooking.
Ways to Enjoy Pumpkins
- Carve a pumpkin to make a jack-o-lantern for Halloween. Note: a candle placed in a glass is a safer way to illuminate a jack-o-lantern and allows the flame to last longer. And the small battery powered "tea lights" are even better!
- Use a pie pumpkin to make bread or muffins.
- Use miniature pumpkins to create interesting decorations, containers or soup bowls.
- Roast pumpkin seeds from any type of pumpkin for a different, delicious snack. To roast, dry pumpkin seeds at room temperature for two or three days. Toss one cup of seeds with 1 tablespoon of butter or vegetable oil and toast at 350 degrees F until lightly browned. Add salt to taste.
Low Sugar Pumpkin Pie
Traditional recipe usually has more than 300 calories per serving. Yikes! here is a lower calorie version!
The recipe calls for one chilled, uncooked pastry shell, three eggs, one teaspoon pumpkin pie spices, two tablespoons melted margarine, one and a half cups cooked or canned pumpkin, one and a half cups scalded skim milk, and one tablespoon sugar substitute.
Beat eggs and add, in order, spices, salt, sweetener, melted margarine, pumpkin and scalded milk. Pour into pastry shell. Bake at 450 degrees for 10 minutes. Turn oven to 325 and continue to bake for 30 minutes.
The recipe yields six servings. Each piece has 204 calories, 18 grams of carbohydrates, 7 grams of protein, 12 grams of fat and 226 milligrams of sodium.
- 1 1/3 c flour
- 2 egg whites
- 1/3 c sugar
- 1 c evaporated skimmed
- three quarters tsp salt
- 2 tbsp shortening
- 1 tsp cinnamon
- 2 tbsp margarine
- one half tsp ginger
- 4-5 tbsp ice water
- 15 oz pumpkin (in can)
This recipe makes about 10 servings and can easily be eaten by diabetics due to its low sugar content.
1. Mix flour, 1 tbsp salt and 1 tbsp of sugar in a medium bow. Cut in shortening and margarine until mixture forms coarse crumbs. Mix in ice water until mixture comes together and forms a soft dough. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat oven to 425 degrees. Roll out pastry on floured surface to 1/8 inch thick. Cut into a 12 inch circle. Place in 9 inch plate and press edge.
3. Mix pumpkin, remaining sugar, egg whites, milk, cinnamon, ginger and remaining salt. Pour into pie shell. Bake for 15 minutes.
4. Reduce oven temperature to 350 degrees. Bake for 45-50 minutes or until center is set.
5. Let stand at least 30 minutes before serving
More pumpkin recipes on other websites
Illustrated Canning, Freezing, Jam Instructions and Recipes
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]